Get to know Sonora Certified Farmers' Market
California
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Recipe to try at home
Farm Egg Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce, made for bread dipping.
Ingredients
- 6 large eggs
- 1 can (28 oz) crushed tomatoes
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, sliced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
Make it
- Soften onion and pepper in olive oil over medium heat for 8 minutes, then stir in garlic, paprika and cumin.
- Add tomatoes and simmer 10 minutes until slightly thick; season with salt.
- Make six wells, crack in the eggs, cover and cook 6 to 8 minutes until whites are fully set and yolks are firm to your liking.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.